Vegan Parmesan Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

4.8

(27)

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Ingredients

6 servings

For the meatballs

½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
½ lb ground beef (80/20)
⅓ cup plain breadcrumbs
3 tbsp whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the soup

1 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
¾ cup acini di pepe pasta (or orzo)
4 cups baby spinach, roughly chopped
salt and pepper, to taste

For serving

grated parmesan cheese, for serving (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper or foil.
2
In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture. The milk-soaked breadcrumbs act as the binder in place of egg, keeping the meatballs tender.

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